While cooking method impacts final results, there's no helping a bratwurst that doesn't suit your tastes. A bratwurst maker's use of seasonings and quality of meat impact the final product, but so does the coarseness of the meat grind. Coarser grinds deliver a big flavor hit up front that fades as the meat is chewed. Finer grinds need the chewing process to release layers of flavors. Generally, a Wisconsin bratwurst is meaty and salty with a hint of sage, ginger, coriander and nutmeg.
A true German or European style bratwurst will be more subtle, said Sindelar, with all flavors present and balanced. With all of this in mind I embarked on ingestigative reporting. I wanted to use fresh bratwurst that are widely available across Wisconsin. Also, I'm aware there's a butcher shop in your town that makes "the best" bratwurst, but that's a story for another day. Brats went directly from package to a gas grill set to medium-low heat.
Yeah, yeah, I hear purists screaming that I should have used charcoal but using gas allowed me to eliminate heat as a variable. Browning: I probably went 5 minutes past done to get the golden brown color I like. Tasting notes: Big immediate hit of salty, pork fat flavor backed by slight peppery bite.
Other seasoning flavors are muted. Cook time: 25 minutes but I moved them to an upper rack away from the heat after about 20 minutes. They could have been served at that time. Splitting: Three of five had significant splits which started about 10 minutes into grilling. Tasting notes: A wonderful blend of classic brat seasoning complements mild pork flavor. Brown the onions in the butter for minutes. Stir them frequently to make sure they are browned on all sides. Add bratwurst to the pan.
Cook the bratwurst with the onion for 2 minutes. Then turn over the bratwurst using tongs and let them cook for another 2 minutes. Both sides should be nicely browned. Add beer to the pan. Slowly pour 6 ounces of dark beer about half a regular sized bottle into the pan. Cover the pan with a lid. Allow this to cook with the bratwurst and onions for approximately 15 minutes. The beer will poach the bratwurst, adding good flavor to the sausage. Finish off the brats on the grill.
Remove the brats from the pan using a pair of tongs, and put them on a plate. Transfer them to a pre-heated grill. Let them cook for minutes, turning them over at least once halfway through the cooking time. Remove the brats from the grill. Take the brats off the grill with tongs and place them on a serving plate. Dish up the onions on the same plate.
Alternately, you can use a casserole dish or the Dutch oven to serve the bratwurst. Method 4. Your bratwurst will probably char and crack open if you place them on the highest possible heat immediately. Furthermore, they will probably still be raw in the middle. Give them a chance to heat up a little more slowly on the grill.
If you use very low heat and try to cook the bratwurst, you might get overcooked interior meat. It will shrivel up when it cools. Use a disposable aluminum pan to poach bratwurst first. Use the heat of the grill to poach the bratwurst before putting them directly on the grill. Put your bratwurst in these, along with some chopped onion, red or green peppers, or other vegetables.
You can also put a bed of sauerkraut in the bottom of the aluminum pan. Pour some beer over the brats about 6 ounces and let this simmer with the grill lid down for about 15 minutes.
Check the internal temperature of the brats with a meat thermometer. Remove the brats and place them directly on the grill for about minutes. Be sure to turn them over about halfway through the grilling time. Place the brats on the grill. Use a medium setting heat on the grill. Let the brats cook for a few minutes on one side. Turn them over and let them cook for a few more minutes.
Be sure to turn them over a few times while they cook to ensure they are cooked on all sides. Do not poke holes in the bratwurst, as this will let all the juice escape from the casing and result in a dry bratwurst.
If there are too many bratwurst on the grill, you raise the potential for causing a flare-up or grease fire. Spread out the bratwurst and give them some room to cook. Spritz the bratwurst with water or beer. As the bratwurst are cooking, you can spritz them with water or beer to keep them from burning. Put water or beer in a spray bottle. Carefully and quickly spray the liquid over the bratwurst. Alternately, you can brush water or beer on them with a pastry brush. Use a pair of tongs to remove the brats and place them on a plate.
Method 5. Turn it on and let it preheat for about 10 minutes. Put brats on a broiler pan. Make sure there is a little room around each brat. Line them up to be perpendicular to the grates on the broiler pan. You can also use a cast-iron skillet instead of a broiler pan. Put the brats in the oven for 5 minutes.
Place the broiler pan on an oven rack and close the oven. Let the brats cook for about 5 minutes. Turn the brats every 5 minutes. After 5 minutes have passed, open the oven and use an oven mitt to hold onto the broiler pan. Use tongs to turn over each brat. Put the pan back in the oven for another 5 minutes, and then turn the brats again. Cook the bratwurst for a total of minutes. Use a meat thermometer and poke into one bratwurst so that the tip of the thermometer rests in the middle of the bratwurst.
Method 6. Move the rack in your oven to the topmost spot. In order to broil food, the oven rack must be about 4—7 inches 10—18 cm from the heat element in the ceiling of the oven. If your broiler is a compartment underneath your oven, then you can skip this step.
Preheat the broiler in your oven. Most broilers just turn on or off. Cover the broiler pan with aluminum foil and place the brats on the pan. Cook the brats for 5 minutes on each side. Remove the brats from the oven. Use a meat thermometer to check the temperature of the bratwurst.
Stick the tip of the thermometer into one bratwurst and let the thermometer sit for a minute. The brats will also have brown stripes from the grates on the broiler pan. Method 7. Heat up your smoker. Smoking meats is a very different process from grilling on a barbecue or cooking on a stove.
Smoking involves lower temperatures and longer cooking times. These lower temperatures will mean it will take you much longer to cook the brats. Hickory or applewood smoke is a good flavor for smoked bratwurst. Use tongs to place bratwurst inside the smoker. Line up the bratwurst inside the smoker and be sure to give each wurst a little room. Be careful not to puncture or tear the casings on each brat.
Brats will cook more slowly on the bottom rack than on the top rack. Smoke the bratwurst for 2 to 2. Leave the smoker to cook the bratwurst for 2 to 2. Rather, leave them alone for at least 2 hours. Adjust your cooking time if you are smoking at a lower temperature than F. After about 2 hours, use a meat thermometer to check the temperature of the bratwurst. Every time you puncture it with a thermometer, some juices will escape and will make that bratwurst less than perfect.
Remove the bratwurst. Use tongs to take the bratwurst out of the smoker. Set them on a plate. Be sure to use a different plate than the one you may have used to load them in. You want to avoid cross-contamination between raw bratwurst and cooked bratwurst. Some people recommend that you grill your brats first and then poach or simmer the brats afterwards. The cooking times here are about the same but the order is reversed; minutes on the grill first then 20 minutes or more simmering.
The grilling first method is often used when cooking huge amounts of brats for festivals or celebrations. Brats are grilled first then left to simmer in warming pans or trays with onions, garlic, and other seasonings. No mayo, no ketchup. The brewed-brats for grilling have the benefits that they are quick and easy to make. It is grilled hot and briefly and usually does not need extra seasoning. Preheat the grill over medium-high heat.
You can increase heat to medium and grill brats, turn them frequently until browned, around 5 to 10 minutes more. Important: Before you grill brats, the charcoal should be completely burned out before you place the brats on the grillage. You may simmer the brats in apple juice or apple cider or non-alcoholic beer, and you can even try chicken or vegetable stock. Blanch the brats in boiling water about 10 to 15 minutes before grilling. It is recommended because this method reduces the time the brats have to go on the grill and simplify boiling.
Preheat the grill up to medium to high heat. Then, add the brats, onion, and your favorite beer in a large pot over medium-high heat. Decrease heat and bring to a boil, and simmer until brats are well boiled through roughly 10 to 12 minutes before grilling.
Boil the brats in beer or water or a mix of each. However, the pan only needs half to cover them in the liquid. Then begin the boiling for around 10 to 15 minutes or enough to pre-cook them completely.
Then fry with oil or butter or olive oil, or whatever medium you like. In this way, you will achieve the browned outer casing in a pan. Because the boiled brats have a shelf life of around two weeks if properly vacuumed or preserved.
0コメント